The Best Oatmeal Raisin Cookies
User Reviews
5.0
114 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
2 dozen cookies
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Course
Dessert
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Cuisine
American, Australian
The Best Oatmeal Raisin Cookies
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Soft and chewy oatmeal raisin cookies are loaded with oats, raisins, and plenty of warm spices! Golden brown butter and brown sugar make the oatmeal raisin cookie dough extra flavorful. A great recipe anytime of year, but especially popular in our house during the holiday season! We always have rolled oats and raisins on hand so we can make them any time the craving strikes.
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Ingredients
- 1 cup (227g) unsalted butter melted until browned, then brought back to room temperature (please see post for more on this) YOUR BUTTER MUST BE SOLID.
- 1 and 1/2 cups (319g) light brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 2 large eggs at room temperature
- 1 and 1/2 tablespoons (21ml) milk
- 1 tablespoon (14ml) vanilla extract
- 2 and 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 and 1/2 cups rolled oats (not instant oats)
- 2 cups raisins
- 3/4 cup walnuts finely chopped
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Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the browned butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats, raisins, and walnuts. into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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